There are some styles of pizza where a rolling pin is OK. Like Giggliato said...think "flat". Cracker crust pizza, Chicago thin pizza, etc. If you want an airy, rising crust pizza it is best to hand stretch the dough.Bob

I have a rolling pin and use it for cracker crust among other things. I also use a short glass sometimes for not-cracker crust if the dough is very gassy, I use it to push all the CO2 out to the edges to prevent mid-pie volcanoes.